Scallops in Cheddar Sauce
Main Ingredient: Shellfish
Yield: 8 servings
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- Prep
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- Total
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- Serving
- 8
Suggested Cheeses
Black Creek® Sharp Cheddar Cheese Food
Black Creek® Sharp Cheddar Cold Pack Cheese Food is a rich and nutty cheese spread crafted with premium Black Creek® aged Cheddar. Its texture is wonderfully creamy and spreads easily onto crackers, bread and vegetables.
Black Creek® Sharp Cheddar Cheese (Aged 9 Months)
Black Creek® Cheddar cheeses are made using old-world craftsmanship by Gregg Palubicki, a certified Wisconsin Master Cheesemaker. The result? The finest in premium Wisconsin Cheddar cheese with a dedication to quality you can taste.
Ingredients
- 1-1/2 lbs. angel hair pasta
- 1/2 c. unsalted butter, divided
- 1/4 c. all-purpose flour
- 4 cups warm milk
- Salt and cracked pepper, to taste
- 1 c. Cheddar cheese, grated
- 3 stalks celery, diced
- 4 medium tomatoes, chopped and seeded
- 2 leeks diced
- 3 green onions, finely chopped
- 2 lbs. scallops
Directions
- Prepare pasta according to package directions; drain. In a small saucepan, melt half of the butter and stir in flour to form a paste. Gradually add milk, stirring continuously to form a smooth sauce. Season to taste with salt and pepper. Remove from heat. Stir in Cheddar cheese until melted. In a large skillet melt remaining butter over medium-high heat. Sauté vegetables until just cooked. Add scallops; cook for 3 to 5 minutes until scallops are firm and lightly browned.
- To serve: Spoon pasta onto plates, top with scallop mixture, cheese sauce and cracked pepper.
- *Ideal with aged Cheddar. Use 2-year or 3-year Cheddar for added sharpness. Increase Cheddar for a richer sauce.
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